There’s something about the smell of a tangy, garlicky marinade and a bright green sauce that settles into your kitchen like a warm welcome. This Peruvian chicken and rice with green sauce is an all-in-one meal that brings bold, comforting flavors to the dinner table—juicy marinated chicken roasted to a golden finish, fragrant saffron-like rice studded with veggies, and a lively aji verde that brightens every bite. If you want a dish that’s equally homey and impressive, this recipe hits that sweet spot. For a little background on how I test and refine recipes, see about my kitchen and testing process—it helps explain the small tweaks that make this version stand out.

Why You’ll Love This Recipe

Quick-ish weeknight-friendly steps (mostly hands-off while the chicken roasts).
Uses simple, pantry-friendly ingredients with friendly swaps for specialty items.
Perfect for cozy fall or winter dinners when you want warmth and comfort—or anytime you crave bold, citrusy notes.
Impressive enough to serve guests, yet easy enough for a family weeknight.

What makes this version special is the balance: a bright, herbaceous green sauce that cuts through the roasted chicken’s richness, and a well-seasoned rice that isn’t an afterthought—it’s part of the flavor story. This recipe is rooted in Peruvian flavors but adapted for home cooks: approachable steps, clear timing, and tips to build confidence in the kitchen while keeping those traditional notes front and center.

Ingredients Needed

For the chicken marinade

2–3 lb (about 1–1.4 kg) bone-in, skin-on chicken pieces (thighs and drumsticks recommended) — or use boneless thighs if you prefer.
4 cloves garlic, roughly chopped (fresh is best).
2 teaspoons ground cumin.
2 teaspoons paprika (smoked paprika adds a lovely depth; regular paprika is fine).
1 teaspoon dried oregano.
1–2 tablespoons aji amarillo paste or 1 teaspoon ground turmeric for color if aji amarillo is unavailable (see notes).
2 tablespoons white vinegar or red wine vinegar.
2 tablespoons soy sauce (or tamari for gluten-free).
2 tablespoons olive oil.
Zest and juice of 1 lime (or lemon if needed).
Salt and freshly ground black pepper to taste.

For the rice

1 1/2 cups long-grain white rice (rinsed until water runs mostly clear).
3 cups low-sodium chicken broth (or water + bouillon).
1 small onion, finely diced.
1 medium carrot, diced small.
1/2 cup frozen peas (optional, added near the end of cooking).
2 tablespoons vegetable oil or butter.
1 bay leaf (optional).
Salt to taste.

For the aji verde (Peruvian green sauce)

1 cup packed fresh cilantro leaves (stems removed) — you can blend stems for extra flavor, if desired.
1–2 jalapeños or 1 aji amarillo pepper, seeded for less heat (adjust to taste).
1/3 to 1/2 cup mayonnaise (for creaminess) — Greek yogurt or blended silken tofu can be used for a lighter version.
1–3 cloves garlic (depending on how garlicky you like it).
Juice of 1 lime.
1–2 tablespoons olive oil.
2 tablespoons grated Parmesan or queso fresco (optional, but nice).
Salt and pepper to taste.
A splash of water to loosen the sauce if it’s too thick.

For garnish and serving

Lime wedges.
Extra chopped cilantro.
Sliced red onion or pickled onions (for brightness).
Sliced avocado (optional).

Ingredients & Equipment Notes

Useful tools

Blender or food processor: essential for the silky aji verde.
A rimmed baking sheet or roasting pan: for the chicken to brown evenly.
Large heavy-bottomed skillet or Dutch oven: for cooking the rice and sautéing aromatics.
Meat thermometer (optional but helpful): to confirm the chicken’s internal temperature (165°F/74°C for white meat, 175°F+ for dark meat for fall-off-the-bone texture).
Chef’s knife and cutting board: prep will be faster and safer with a sharp knife.

Why these tools matter

A blender yields the smooth, emulsified green sauce that clings to the chicken.
A heavy skillet or Dutch oven helps the rice cook evenly without scorching.
A thermometer takes the guesswork out of doneness, so your chicken stays juicy.

Instructions – How to Make “Peruvian Chicken and Rice with Green Sauce is a complete meal that’s loaded with incredible flavor! Marinated ch…”

Make the marinade. In a medium bowl or the jar of a small blender, combine garlic, cumin, paprika, oregano, aji amarillo paste (or turmeric), vinegar, soy sauce, olive oil, lime zest, and lime juice. Whisk or pulse until it forms a cohesive paste. Season with a generous pinch of salt and a few grinds of black pepper. Why this matters: emulsifying the oil with the acid and spices helps the flavors penetrate the chicken more evenly.
Marinate the chicken. Pat the chicken pieces dry with paper towels (dry skin crisps better). Place the chicken in a large bowl or a resealable bag, pour over the marinade, and rub it into the chicken so every piece is coated. Cover and refrigerate for at least 1 hour, ideally 4–6 hours, or overnight for the deepest flavor. Tip: If you’re short on time, even 30 minutes will add noticeable flavor—just ensure the surface is well seasoned.
Preheat the oven. When you’re ready to cook, preheat your oven to 425°F (220°C). High heat helps the skin brown and renders fat, producing crisp, flavorful skin and juicy meat.
Roast the chicken. Arrange the marinated chicken pieces skin-side up on a rimmed baking sheet or roasting pan, leaving space between pieces. Roast for 35–45 minutes, depending on size—start checking at 30 minutes. Browning should be deep golden with juices running clear. Use a meat thermometer inserted into the thickest part (not touching bone) — target 165°F (74°C) for thighs and drumsticks, though many prefer 175°F+ for dark meat to render connective tissue. Why this matters: higher oven temperature promotes browning without overcooking the interior.
While the chicken roasts, prepare the rice base. Heat 2 tablespoons of oil or butter in a large skillet or Dutch oven over medium heat. Add the diced onion and carrot with a pinch of salt; sauté until translucent and starting to soften, about 4–6 minutes. This creates the flavor base (the socarrat of the rice is powered by this step).
Toast the rice. Add the rinsed rice to the skillet and stir to coat the grains in oil and aromatics; cook for 1–2 minutes until the rice smells nutty. This step helps each grain stay separate and gives the rice a toasted flavor.
Add broth and season. Pour in the chicken broth and add the bay leaf. Bring the mixture to a simmer, then reduce heat to low and cover with a tight-fitting lid. Cook for about 15–18 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid too often—steam is doing the work.
Finish the rice. Once cooked, remove from heat and let sit covered for 5 minutes. Fluff with a fork and gently fold in frozen peas (if using) to warm through. Taste and adjust salt. Mini-tip: If your rice is a touch underdone, place it back on low with the lid for a few minutes; if too wet, uncover and cook a couple minutes longer.
Make the aji verde (green sauce). In a blender or food processor, combine cilantro, jalapeño or aji amarillo (seeded if you want milder heat), mayonnaise, garlic, lime juice, olive oil, and cheese (if using). Pulse until smooth, adding a tablespoon of water at a time if the blender struggles. Season with salt and pepper to taste. Why this matters: balancing acid and fat is key—the lime brightens, while mayonnaise smooths and binds the flavors. Mini-variation: use Greek yogurt for tang and lower fat.
Rest the chicken briefly. When the chicken comes out of the oven, let it rest 5–10 minutes before serving. Resting allows juices to redistribute, keeping meat moist when you slice into it.
Plate and serve. Spoon the rice onto a large platter or family-style serving dish. Arrange roasted chicken pieces on top or alongside. Drizzle a generous amount of the aji verde over the chicken, and pass the rest in a small bowl for dunking. Garnish with lime wedges, chopped cilantro, sliced red onion or pickled onions, and avocado if using.
Enjoy family-style. This dish is intended for sharing: let everyone help themselves, adding more green sauce as desired.

Serving Suggestions & Storage Tips

Serving ideas

Family-style platter: Spoon rice onto a large platter, nestle chicken pieces on top, and drizzle with aji verde. It makes a beautiful, communal centerpiece.
Individual plates: Serve a mound of rice, one or two chicken pieces, and a generous spoonful of green sauce. Garnish with lime wedges and avocado slices for texture contrast.
Bowl meal: Layer rice, shredded chicken (or sliced), a dollop of aji verde, pickled onions, and a cheek of lime for a modern, deconstructed approach.

Presentation tips

Bright garnishes: Fresh cilantro, lime wedges, and pickled red onions add color and brightness.
Texture contrast: Add crunchy elements like toasted pepitas or fried plantain chips for an unexpected crunch.
Colour balance: Place avocado slices or a quick cabbage slaw to contrast the golden chicken and green sauce.

Pairings and accompaniments

Simple green salad with lime vinaigrette.
Roasted vegetables: seasonal roots or charred asparagus.
Crispy plantains or fried yuca for a heartier side.
A light beer or a zesty Sauvignon Blanc pairs nicely with the citrusy and herbal notes.

Creative serving variations

Make it into tacos: Shred leftover chicken, warm in a skillet, and serve in warm tortillas with aji verde, pickled onion, and cilantro.
Grain swap: Use brown rice, quinoa, or farro—adjust cooking liquid and time accordingly.
Bowl with roasted veggies: Add roasted sweet potato cubes, charred corn, and black beans for a southwestern twist.

Storage and reheating

Refrigerator: Store leftover chicken, rice, and aji verde in separate airtight containers for up to 3–4 days. Keeping the sauce separate preserves its texture.
Freezing: You can freeze cooked rice and chicken separately for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note: mayonnaise-based aji verde can weep or separate after freezing and thawing, so it’s best made fresh or kept refrigerated and used within a few days.
Reheating: Reheat chicken in a 350°F (175°C) oven on a baking sheet for 10–15 minutes until warmed through—this helps crisp the skin. Reheat rice gently in a skillet with a splash of water or broth, or microwave with a damp paper towel to retain moisture. Warm the sauce briefly by bringing to room temperature and whisking; if it’s thickened in the fridge, loosen it with a splash of water or olive oil.

Helpful Notes & Variations

Ingredient swaps and substitutions

Aji amarillo: If you can’t find aji amarillo paste, use a mix of jalapeño + a pinch of turmeric for color, or canned chiles to taste. Aji amarillo has a unique fruity heat; adding a touch of mango puree can mimic the sweetness if you want to experiment.
Mayo in sauce: Greek yogurt or silken tofu works for a lighter aji verde. If using yogurt, add a touch of oil or extra cheese to keep the texture silky.
Chicken cuts: Boneless skin-on thighs cook faster and are forgiving for busy cooks. A spatchcocked whole chicken can be used if you prefer a showstopping roast—adjust time accordingly.

Dietary adaptations

Gluten-free: Use tamari in place of soy sauce and confirm your stock is gluten-free.
Dairy-free: Omit the cheese from the aji verde and use dairy-free mayo or blended cashew cream for richness.
Vegan: Swap chicken for roasted cauliflower steaks or marinated tofu and use vegetable broth for the rice.

Flavor enhancements or add-ins

Add a splash of beer or a touch of pisco to the marinade for an extra layer of flavor.
Include chopped green olives in the rice for a briny contrast reminiscent of many Peruvian rice dishes.
Stir in toasted sesame oil or add a smoked pepper for deeper umami.

Common mistakes to avoid

Not drying the chicken skin: Wet skin prevents crisping—pat it dry before applying the marinade.
Lifting the rice lid too soon: Steam is essential for even cooking; resist the urge to check frequently.
Over-blending the green sauce if using fresh herbs only: A bit of texture can be nice—blend until smooth-ish, not paste-like, unless you prefer an ultra-smooth sauce.

Tips from experience

Taste and adjust: With bold flavors, small adjustments to acid, salt, and spice make all the difference. Taste the sauce and rice separately, then together, to find the right balance.
Make the sauce ahead: Aji verde improves slightly after resting—make it a few hours ahead to let flavors marry (keep it chilled).

Frequently Asked Questions (FAQ)

Frequently Asked Questions

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I know that question looks unusual—if you’re wondering about substitutions, timing, or how to scale this recipe, the short answers are: yes, you can substitute judiciously (see swaps above), marinate at least an hour but ideally several, and scale by keeping the chicken-to-marinade ratio roughly the same while increasing oven space and cooking time slightly for larger batches. If you have a specific question (like making this gluten-free or using a whole chicken), drop it in the comments and I’ll answer with precise timing and temperature guidance.

Conclusion

This Peruvian chicken and rice with green sauce is a standout because it pairs comfort and boldness: juicy roasted chicken with a vibrant, herb-forward aji verde, and rice that’s more than a side—it’s part of the story. The recipe gives you hands-on moments for flavor building (the marinade and toasted rice) and easy wins (the quick green sauce), making it perfect for family dinners or casual entertaining. If you want to dive deeper into classic techniques or alternative takes, I found inspiration from recipes like Best Peruvian Chicken Recipe – Fifteen Spatulas and Peruvian Chicken with Aji Verde – Mom On Timeout, which showcase traditional flavors in beautiful ways. Give this version a try, leave a comment and star rating to let me know how it turned out, and consider pinning it for later—what will you serve with your Peruvian feast?

Additional links you might find useful elsewhere on the site: in the recipe body I’ve included a few notes about recipe testing and contact options. For more on recipe testing check my recipe testing and notes, and if you have questions or want to share photos, reach out via my contact page.